Papa’s Three Meat Ragu
At EFESTĒ, family and food go hand in hand. Papa’s Three Meat Ragu is a signature dish that has been served during harvest as a meal for the harvest crew, at Wine Club events and intimate cellar lunches. Rooted in the Italian traditions of winery owners Daniel and Helen Ferrelli, this rich and hearty ragu combines lamb, beef, and pork, slow-cooked with pancetta, tomato sauce, and herbs. This recipe reflects not only the Ferrelli’s culinary heritage but the warmth and community that EFESTĒ stands for.
Recipe: Papa’s Three Meat Ragu
Ingredients:
3lbs mixture of lamb, beef, and pork (preferably with bones)
1/2 cup olive oil
1 onion, chopped
4 cloves minced garlic
5 oz. cubed pancetta
1 cup good red wine (preferably the wine you will be drinking)
1 6 oz. can tomato paste
5-6 15 oz. cans tomato sauce
1 tsp pepper flakes
1/2 cup each of chopped Italian parsley and sweet basil
1 tbsp minced fresh oregano
Instructions:
Brown the meats in olive oil in a heavy skillet. Remove and set aside.
Sauté the onion, garlic, and pancetta in the same pan for at least 10 minutes.
Deglaze the pan with red wine, stir in the tomato paste, and add the tomato sauce.
Return the meat to the pan, simmer for 3-4 hours. Alternatively, place everything in a crockpot and cook on high for 8 hours.
Shred the meat, let it cool to room temperature, and mix back into the sauce.
Serve over creamy polenta, pasta, or mashed potatoes. Pair with crusty garlic bread or a rich Parmesan risotto to complete the meal.
Wine Pairing
Pair Papa’s Three Meat Ragu with Nana Red Blend or Big Papa Cabernet Sauvignon for the perfect dining experience.
Nana Red Blend brings a smooth, rich balance of dark fruit and spice, making it an ideal complement to the robust ragu. Click here to learn more about Nana Red Blend.
Big Papa Cabernet Sauvignon pairs beautifully with the rich, savory flavors of the ragu, enhancing every bite with its bold tannins and deep flavors. Click here to learn more about Big Papa Cabernet.
